Rice Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Rice Free Crockpot Beef and Mushroom Stew

Hearty, deeply savory, and built entirely around whole-food ingredients, this slow-cooked beef and mushroom stew is the kind of meal that makes your kitchen smell incredible all day long. Chunks of seared chuck roast turn meltingly tender alongside cremini mushrooms, carrots, parsnips, and celery — no filler grains needed to make it feel substantial and satisfying. Coconut aminos and a splash of apple cider vinegar add a quiet depth to the bone broth base, while fresh ginger, turmeric, thyme, and rosemary layer in warmth and complexity that tastes like it took far more effort than it did. Searing the beef before it goes into the slow cooker is the move that sets this recipe apart — that deep brown crust builds flavor that carries through every spoonful. Arrowroot starch whisked with cold water thickens the broth into a glossy, spoon-coating sauce without any grain-based thickeners, which is exactly what you want when you're keeping things rice-free. The slow cooker does the heavy lifting over several hours, so you can walk away and come back to a stew that's already done the work. Finish with a scatter of fresh parsley and dinner is genuinely ready.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the stew

2 lbs beef chuck roast, cut into 1½-inch cubes
1 tsp salt, divided
2 tbsp coconut oil
1 lb cremini mushrooms, quartered
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 stalks celery, sliced
3 cups bone broth
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season with ½ tsp of the salt. Heat the coconut oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two sides for 3–4 minutes per side, until deeply browned and releasing easily from the pan. Transfer the seared beef to the slow cooker.
2
Reduce the skillet heat to medium. Add the onion and celery to the skillet and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Scrape the contents of the skillet into the slow cooker.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!